FRESH RASPBERRY PIE

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Fresh Raspberry Pie image

This is based on a one-time childhood experience of having a rare all-raspberry pie. It stayed with me forever and for the majority of the population who have never tried one, please do. Use whatever pie crust you like but I included an east recipe for one.

Provided by Suzy_Q

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

2 cups whole wheat pastry flour
1/2 cup corn oil
1/3-1/2 cup apple juice
1/2 teaspoon salt
6 cups raspberries (3 pints)
1/2 cup agave nectar or 1 3/4 cups brown rice syrup
4 tablespoons tapioca flour
1/4 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 350.
  • FILLING:.
  • Rinse your raspberries lightly and set aside to dry. Some people don't rinse them for optimum flavor so if you don't suspect dirt or bugs, skip the rinsing. In a large bowl mix tapioca and sweetener. Add raspberries and gently but thoroughly toss them until they're evenly coated. Let sit while you prepare the crust.
  • CRUST:.
  • Mix flour and salt in a medium bowl using a fork. Add oil and mix thoroughly. Add apple juice (use less for a crunchier crust or more for a softer one) and mix well. It will seem very wet but will dry out right away. Form a ball and roll out half the dough between 2 sheets of wax paper. Line a pie plate with the rolled out dough. Prick the bottom and sides a few times to get out any air bubbles. I usually put it in the oven for 5 minutes or so before filling it to prevent sogginess. Roll out the other half of the dough and set aside.
  • Fill crust with raspberry filling and top with the top crust. Seal edges and prick the top a few times with a fork to let steam escape. Bake for 50 minutes. Let cool before slicing to allow the filling to set.

Nutrition Facts : Calories 420.3, Fat 15, SaturatedFat 1.9, Sodium 147.7, Carbohydrate 71.3, Fiber 9.2, Sugar 42.6, Protein 5.1

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